Spicy Pork Carnitas with Pickled Red Onions and Cilantro

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender, slow-braised pork shoulder infused with warm spices, paired with tangy pickled red onions and fresh cilantro for authentic carnitas tacos. This Mexican-inspired Cinco de Mayo recipe, ready in about 255 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 pounds, cut into 2-inch cubes pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp dried chili powder
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tsp sugar
• 1/2 cup water
• 1/2 cup chopped fresh cilantro
• 12 small corn tortillas

Instructions

1. Step 1: In a large bowl, combine 3 pounds cubed pork shoulder with 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1 tbsp dried chili powder, 2 tsp salt, and 1 tsp black pepper; toss to coat and marinate for 1 hour.
2. Step 2: Preheat oven to 300°F. Transfer pork and marinade to a roasting pan, cover tightly with foil, and braise in the oven for 3 hours until pork is very tender.
3. Step 3: While pork cooks, prepare pickled onions: combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, and a pinch of salt in a bowl; stir until sugar dissolves, then add 1 thinly sliced medium red onion; let sit for at least 30 minutes.
4. Step 4: When pork is done, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove pork from pan, shred with forks, and crisp in the hot oil for 5-7 minutes, stirring occasionally until edges are golden and crispy.
5. Step 5: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side. Serve pork carnitas in tortillas topped with pickled red onions and 1/2 cup chopped fresh cilantro.